Serves: 4
Total Calories: 1,257

4 tablespoons butter
3 tablespoons shallots finely chopped or 3 tablespoons finely chopped scallions, white part only
1 teaspoon parsley finely chopped fresh
1 teaspoon chervil crumbled dry
1 teaspoon thyme crumbled dry
1 teaspoon tarragon crumbled dry
1 1/2 cups white wine
8 trout trout fillets
1 teaspoon salt
1/4 teaspoon white pepper
2 cups cream

In a heavy skillet melt the butter over moderate heat. When the foam subsides, add the shallots or scallions. Stir and cook for 5 minutes or until they are soft but not brown. Stir in the parsley, chervil, thyme and tarragon, then pour in the wine and mix. Remove the skillet from the heat.

Pat the fillets dry and sprinkle on both sides with the salt and pepper. Place them on top of the herbs in the skillet in one layer. Press a piece of foil gently but firmly over the fish. Return the skillet to moderate heat and simmer for about five minutes until the fillets flake easily when prodded gently with a fork. Transfer the fillets to a heated platter, cover loosely with foil to keep warm while preparing the sauce.

Bring to a boil and stir the liquid in skillet until it has reduced to a thin film that barely covers the bottom of the pan. Reduce heat and stir in cream and any liquid that has accumulated around the fish. Stir and cook until sauce is thick enough to coat a whisk heavily. (About 5 to 10 minutes). Taste for seasoning, then pour sauce over trout and serve at once. Freshly boiled new potatoes are traditionally served with this trout dish.

Nutritional Facts:

Serves: 4
Total Calories: 1,257
Calories from Fat: 727

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